One bowl, no flour, no mixer. These flourless cashew butter chocolate chip cookies bake up soft and chewy with a rich flavor ~ naturally gluten-free and any day easy.
These flourless cashew butter cookies are incredible. In case I failed to convince you with my Flourless Almond Butter Chocolate Chip Cookies, or, heaven forbid there should be any straggling non-believers out there after my Flourless Peanut Butter Chocolate Chip Cookies, this should seal the deal. A great chocolate chip cookie can be made without any butter or any flour whatsoever. They’re so quick and easy to make, I’d say they qualify as instant gratification. In the cookie world, this is revolutionary.
Why you’ll love them
- Big chocolate payoff with minimal effort
- Soft, chewy centers with shiny crackly tops
- 5 ingredients, 1 bowl
- Naturally gluten-free ~ no specialty flour blends
I found cashew butter in the peanut butter aisle the other day, which prompted this recipe. I think I can now safely say that any kind of nut butter will work with these cookies. I’m slowly working my way through all of them…it can be homemade or store bought, doesn’t seem to matter. Nut butter can take the place of both flour and butter in these simple cookie recipes, and the result is pure delicious.
cashew butter chocolate chip cookie ingredient notes
egg: binds the cookie dough and gives that fudgy center.
granulated sugar
- Swap up to half for brown sugar for extra chew.
- Reduce by 25%, that’s 2 Tbsp less than 1/2 cup for this recipe.
baking soda adds lift, crackly tops, and deeper browning.
cashew butter
- Use no-stir (homogenized) cashew butter for best results
- If unsalted, add a small pinch of fine salt to brighten.
chocolate chips
- I like dark or semi sweet.
- Dairy-free options: Enjoy Life, Nestlé Allergen-Free, Pascha.
The batter is a dream to whip up ~ nothing to sift, nothing to soften, nothing to fuss over. Whisk the egg and sugar, stir in the cashew butter until smooth, then fold in the chocolate chips. No chill time ~ scoop onto the baking sheet and bake.
About 12 minutes in the oven and you’ve got cookies. GOOD cookies 😉
the bottom line
If you like your cookies soft and chewy, you’ll love these flourless cashew butter chocolate chip cookies ~ I’m smitten. The cashew flavor stays in the background, so they taste like a classic CCC. Cashew butter stands in for both butter and flour, so they’re satisfyingly rich, almost like little energy bites. They freeze beautifully, and yes ~ you can eat them straight from the freezer.
Reader Rave ~
“Made exactly as printed and they are delicious! Thank you for the recipe!” ~ Karen
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Flourless Cashew Butter Chocolate Chip Cookies
Equipment
- parchment paper
- #40 cookie scoop
Ingredients
- 1 large egg
- 1/2 cup sugar
- 1 tsp baking soda
- 1 cup cashew butter
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- Whisk the egg and sugar together until well blended. Beat in the baking soda and cashew butter and then fold in the chips.
- I use a 1 1/2 inch cookie scoop to scoop out balls of dough. Space them 2 inches apart on a parchment lined baking sheet.
- Flatten the balls of dough just slightly with your fingers or a spreading knife.
- Bake for about 12-13 minutes. The cookies will puff up and just barely begin to get golden on the edges. They will look soft and a little under done, but will firm up as they cool.
- Cool the cookies for a few minutes on the pan, then transfer to a rack.
Nutrition
Could these be made with baking powder ? new to baking haha
I haven’t tried that, Agassi, so I can’t say for sure, sorry!
Could you share the nutrition facts on these cookies. They look delicious. Thank you.
I just want you to know that I’ve used this cookie recipe for more than a year now. Thanks for posting it. I prefer these to traditional chocolate chip cookies. I usually just skip the sugar altogether because the chips are sweet enough for me! I don’t use cashew butter perse but I just stick some cashews in the ninja. I’ve also done half cashews and half almond butter when I didn’t have enough cashews.
I’m so glad this worked out for you Sarah, and I really agree, I prefer them to regular cookies. I haven’t tried them without the sugar, I’ll do that next time. I’ve basically made this type of cookie will all kinds of nut butters and every one has turned out great, it’s such a versatile recipe 🙂
I just made these cookies and they are fantastic. I do have a question: what is the nutritional breakdown? They taste too good to be healthy…
I don’t have the nutritional breakdown, but I think they are much healthier than regular cookies, Poppy. You could experiment with using less sugar, if you like.
hi whats the protein amount you get from these?
Hello from Norway. Just made these, replacing the egg with a ‘flax egg’ i.e. 1 tbsp flax meal/2 tbsp water. Worked a treat. No going back! Thanks!
That’s so great to know Katie — and so nice to have you visiting all the way from Norway!!
This is great timing – I just made some dark chocolate almond butter. Guess where it’s going…. 🙂
Oh man that sounds good…
looking forward to making these but a quick question when you say cashew butter are you referring to ones that have sugar included in them or is it just cashews that are the only ingredient? we do not have jif cashew butter in canada (which i believe would include sugar and some other ingredients) but we do have other brands but they do not include sugar. just straight up cashews.
Thanks, Emily.
I don’t actually remember the brand I used for these cookies, Emily, but the texture was just like peanut butter. You can pretty much use any type of cashew butter you can get your hands on, just be sure to stir it really well if it is the natural type.
Thanks! I love the simplicity of these cookies. Plus, the variety of the nut butters with different chocolate chips, nuts and dried fruit and nuts, is endless…I wonder if you swapped the sugar for protein powder? Extra ooomff ?
Only just stumbled across your recipe and all I can say is *Thank You, Thank You, Thank You*! After 3 months on mainly chicken and broccoli (hello food intolerances) I today made these cookies (with coconut sugar and dried cherries instead of chocolate), sat down with a huge cup of tea and downed 4 cookies – I’m in heaven 😀 Love this recipe! Simple, quick and oh so delicious. Would have no issues serving these to “normal people” 😉
I’m grinning from ear to ear Eva! I have quite a few food intolerances myself so I know where you’re coming from. I’m so glad you like these cookies, now you’ll have to try all the other ones in the little ‘series’ (http://theviewfromgreatisland.com/?s=flourless+cookies) I’ve got going. I agree that the cookies are so great that ‘normal’ people would love them too 🙂
Thank you so much for the link! I shall continue to experiment – and eat 🙂
You have unleashed the cookie monster…